Skinny Sweet And Sour Chicken Food

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SKINNY SWEET AND SOUR CHICKEN



Skinny Sweet and Sour Chicken image

90% more vitamin A • 66% more fiber • 71% less fat than the original recipe. Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 13

2 teaspoons canola or olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, sliced into thin wedges
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved
1/4 cup rice vinegar
1/4 cup brown sugar
4 teaspoons cornstarch
1/8 teaspoon crushed red pepper flakes
4 cups hot cooked instant brown rice

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
  • In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
  • In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.

Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 55 mg, Fiber 3 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g

SWEET AND SOUR CHICKEN I



Sweet and Sour Chicken I image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Steps:

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

SWEET AND SOUR CHICKEN (LOW FAT AND VOLUMETRIC)



Sweet and Sour Chicken (Low Fat and Volumetric) image

I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal.

Provided by one_of_t2

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
6 boneless skinless chicken breast halves (chopped in chunks)
2 bell peppers (any color, chopped in chunks)
1 onion (large, chopped in chunks)
1 cup vinegar
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup pineapple juice (from a can of pineapple chunks)
6 ounces tomato paste (1 can)
2 tablespoons cornstarch (dissolved in cold water)
1/3 cup Splenda sugar substitute
1 cup pineapple chunk

Steps:

  • Heat oil in a non-stick pan or wok.
  • Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
  • Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
  • Once cooked, drain and set aside.
  • While chicken and peppers are cooking, prepare the sauce.
  • To make sauce: place vinegar, salt, juices and tomato paste in a pot.
  • Heat on medium and simmer for 10 minutes.
  • Combine cornstarch with a small amount of water.
  • Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
  • Add splenda and pineapple chunks.
  • Continue to heat for another couple of minutes to heat pineapple chunks.
  • Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.

Nutrition Facts : Calories 251.4, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 500, Carbohydrate 22.9, Fiber 2.7, Sugar 15, Protein 29.4

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